I bake our own bread mainly for two reasons: first, because I find supermarket bread utterly tasteless and also because we don't have access to any good bakeries locally. Over the years I've played around with a few bread recipes but I always come back to this one. However, last week I was browsing through the "The Great British Book of Baking" and stumbled upon the Grant Loaf, a recipe for wholemeal bread that was first published in the UK during the World War II.

I admit that at first I was a bit suspicious of a loaf made entirely with wholemeal flour (they do have a tendency for tasting like cardboard) but I'm glad I went ahead with it anyway! This bread is delicious and makes excellent (buttered) toast. If you don't own this book, you can find the recipe here. Do give it a try!

I'm not sure why you think wholemeal bread tastes like card board? Why be suspicious of a more natural kind of food, that is better for you. White flour is like glue and has no flavour at all. I would never eat bread that was not wholegrain. The good thing about this loaf is that it doesn't require kneading. Otherwise any wholemeal bread that I've made is very good indeed (as are scones, pastry etc.) as I prefer the nutrition and flavour of wholegrains. The flavour and texture is one that I much prefer too.Elaine